Winemaker Notes
Pair with lamb, pasta and sausage.
Professional Ratings
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Wine Spectator
A succulent, vibrant and harmonious red hallmarked by enticing, multidimensional aromas and flavors of rose, strawberry, cherry, licorice, eucalyptus, iron and leather. Turns up the volume with ripe fruit midpalate, ending with a long, resonant aftertaste. Best from 2025 through 2042.
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Jeb Dunnuck
The 2018 Brunello Di Montalcino Montosoli is elegant and classic with notes of chestnut, licorice, cherries, and dried herbs. Supple and ripe, it's medium to full-bodied with an elegant feel that's typical for this vintage, although it boasts more depth and richness than expected. It has lovely concentration throughout and offers autumnal spices on the finish.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.